Healthy Cast Iron Pizza with 2 Ingredient Pizza Dough
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I’d like to personally guarantee this cast iron pizza will be one of the best homemade pizzas you’ve ever made. And for a pizza made with 2 ingredient pizza dough, that’s really saying something!
Seriously, the crust is golden brown and crispy (see below) with just the right amount of chew around the edges of the crust. I’ve included instructions in the recipe for a veggie pizza, but you can take this cast iron pizza crust and run with it in any direction you choose.
You’d never guess a 12-inch pizza with mozzarella, parmesan, and an olive oil browned crust like this to have just 37 grams of fat in the entire pizza, right?
How to Make 2 Ingredient Pizza Dough
Okay, this is technically 3-ingredient dough because I think adding a bit of salt is a must. But at its core, the pizza dough is made from good ol’ all purpose flour and fat free Greek yogurt.
Just throw everything in a food processor and pulse until it looks crumbly and no loose flour remains. Then form a ball and press into a circle using your fingers.
You can also use a stand mixer or even with a simple fork as you can see in the recipe video.
For this cast iron pizza recipe, the dough will roughly go all the way to the pan’s edges. So use that for size reference when forming your pizza dough.
Easy peasy, right?
Oh, and you could definitely cut this recipe in half and make a smaller personal pan pizza!
How to Make the Cast Iron Pizza
Now the fun begins! Other than handling a giant cast iron skillet, this part it super simple, too.
A few important notes about this section of the recipe:
- Fully heat the oil before adding the 2 ingredient pizza dough. Otherwise, the bottom will have trouble getting crispy.
- If you feel confident, tilting the pan a few times during the first few minutes allows some oil to run up the edges of the dough, creating an extra crispy outer shell. Yum!
- The total time in the skillet should be around 10-12 minutes before finishing in the oven. And the crust should be golden brown before going in the oven.
Cast Iron Pizza Recipe Video
Here’s a 5-minute video that will walk you through the recipe from start to finish. It also uses different toppings.
Frequently Asked Questions
Can I skip putting my cast iron pizza in the oven?
The final few minutes in a hot oven fully melt the cheese, remove any excess moisture from the toppings, and let all the flavors get to know one another. I wouldn’t recommend skipping the oven but if you’re absolutely against it, you could try flipping the crust in the skillet after a few minutes before adding the toppings.
That way both sides cook and develop some crust. You could cover the skillet with a baking tray at the end to trap heat and finish melting the cheese.
Again, this isn’t ideal. Throw that bad boy in the oven to finish!
Optional: Veggie Pizza Toppings
You’re welcome to use any topping combo you like for your own cast iron pizza. If you’ve tried my low calorie pepperoni pizza with pink sauce, you know I’m a shameless #teampineappleonpizza member.
For this cast iron pizza, though, I went with all veggies. I’d like to say this was in response to the meatless meal requests I’ve received and not because my Instacart delivery person forgot pepperoni but here we are.
You’ll notice the recipe calls for cooking the peppers, onion, and garlic beforehand. I like cooking any veggie pizza toppings beforehand for several reasons:
- It removes excess moisture that could soak into the crust.
- For a cast iron pizza like this, the time in the oven is minimal and I’d rather have fully cooked veggies. (That’s a personal preference. You may like slightly raw and crispy veggies.)
- I feel the flavors develop a bit more when cooked together.
It would also be easy to cook a bit of chicken with the peppers and onion to give your cast iron pizza a protein boost.
Final Cast Iron Pizza Recipe Notes
While this recipe might look long, I feel I’ve over explained in hopes of thwarting any issues up front. I promise it’s really easy to make!
That said, here are a few troubleshooting tips I could potentially see coming in handy:
- As always, a highly recommend using a food scale to weigh your flour and Greek yogurt for the 2 ingredient pizza dough. If you don’t have a food scale and are having issues with a sticky or dry dough, either add more flour or yogurt to go either way.
- If you have trouble handling your pizza dough, lightly flour your hands or spray them with a bit of cooking spray.
- Stretching the pizza dough too thin could lead to small tears or holes in the center. If you run into one, simply press the dough back together and press down. The dough should be rather malleable.
And just as a reminder, let the oil get hot before adding the dough to the cast iron skillet!
I think we’ve ironed out all the details. When you make this cast iron pizza, let me know if it’s one of the best homemade pizzas you’ve ever made. Take a photo and tag me on Instagram @mason_woodruff or share it with my free Facebook group.
Cast Iron Pizza
- 1 1/2 C (180g) All Purpose Flour
- 1 C (227g) Fat Free Greek Yogurt
- 1/2 tsp Kosher Salt, optional
- 1 Tbsp (16g) Olive Oil
- 1/4-1/2 C (60-120g) Pizza Sauce, I used Trader Joe's fat free
- 1/2 C (56g) Shredded Mozzarella
- 1/4 C (28g) Parmesan Reggiano , shaved or grated
Optional Veggie Pizza Toppings
- 1 (150g) Bell Pepper , cut into strips (I used half green, half red)
- 1/2 (75g) Red Onion, cut into strips
- 5 cloves Peeled Garlic, roughly chopped
- Cut the peppers and onions into thin strips and add to a nonstick pan with cooking spray over high heat. Cook for 4-5 minutes, shaking occasionally, until the peppers and onions begin to brown in places. Remove from the heat and add the chopped garlic. Set aside.
- Use a box grater for the mozzarella and thinly shave the parmesan. (If you're using pre-shredded cheese, skip this.)
For the 2 Ingredient Pizza Dough
- Add the flour, Greek yogurt, and salt to a food processor. Pulse a few times, leaving a bit of loose flour. (You can also use a stand mixer or just a fork like I used in the recipe video.)
- Transfer to a flat surface to form the pizza dough.
- Use your fingers to press outward from the center of the dough, creating thicker edges for the crust than in the center. Be careful not to stretch the center too thin and create holes.
For the Cast Iron Pizza
- Preheat an oven to 500F or as hot as your oven will go and heat a large cast iron skillet over medium heat**.
- Add the olive oil to the cast iron skillet and wait until you start to see a bit of smoke before carefully adding the pizza dough to the skillet. (Place the bottom end of the dough in the skillet closest to your body and slowly lower the dough into the skillet moving away from yourself.)
- Cook for 2-3 minutes until you begin to see color from the oil cooking into the dough before adding half the cheese. (This acts as a barrier to prevent any sogginess from the sauce and toppings.) Cook for another 2-3 minutes until the cheese begins to melt.
- Spoon the pizza sauce on top of the dough and layer of melted cheese. Don't spread it around.
- Add the remaining toppings and cheese. Be sure to get some cheese around the edges of the crust for golden brown edges. (Optional: Sprinkle with crushed red pepper and black pepper. You can also brush a bit of extra oil around the edges of the crust for extra browning.)
- Put the cast iron pizza in the hot oven for 5-10 minutes until the cheese is fully melted and the edges are golden brown. Let the pizza cool for a few minutes before removing from the skillet to slice.
**Readers using gas stoves have reported they've needed to reduce the heat to medium-low to prevent the crust from browning too quickly.
- Each slice has 4 SmartPoints.
- For the crust, sauce, and cheese without toppings: 1,291 calories, 69g of protein, 166g of carbs, and 36g of fat
- For a smaller skillet, you can easily cut the recipe in half.
- You can find the 12-inch cast iron skillet I use on my recommended kitchen tools Amazon list.
Alternative topping ideas:
Nutrition Information:Yield: 8 Slices Serving Size: 1 Slice
Amount Per Serving: Calories: 171 Total Fat: 5g Carbohydrates: 23g Protein: 9g